Skillet Shrimp and Sausage

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READY IN: 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Divide the shrimp into 3 portions: Place 1 portion in a large bowl of lukewarm water to thaw.
  • Place 1 each of the remaining portions in 2 resealable 1-gallon freezer bags; label and freeze.
  • Meanwhile, in a large, deep skillet, heat the olive oil and butter over medium-high heat. Add the rice and onion and cook, stirring occasionally, until the onion is softened, about 5 minutes.
  • Add the sausage, bell pepper and garlic and cook, stirring, until the vegetables are softened, about 3 minutes.
  • Remove from the heat and stir in the tomatoes and their juices; season with salt and pepper.
  • Transfer two-thirds of the rice mixture to a bowl; let cool. Stir 2 cups chicken broth into the rice in the skillet.
  • Cook one meal now: Bring the rice mixture to a boil, lower the heat, cover and simmer until the rice is tender, about 17 minutes.
  • Drain the thawed shrimp and add to the rice mixture. Cook over medium heat, stirring often, until opaque, about 5 minutes.
  • Freeze two meals for later: Divide the rice mixture in the bowl between 2 resealable 1-gallon freezer bags.
  • Pour 2 cups chicken broth into each freezer bag; seal, label and freeze.
  • THAW 1 bag of shrimp and 1 bag of rice per meal in the refrigerator overnight. Cook as directed in Step 3.
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